Nuts and their uses as food

B316-816-2m

BULLETIN

OF THE

UNIVERSITY OF/TEXAS

No. 366

EXTENSION SERIES NO. 63

OCTOBER 20, 1914

NUTS AND THEIR USES
AS FOOD

BY

JESSIE P. RICH

a

Home Welfare Division
Department of Extension

Published by the University six times a month and entered as
second-class matter at the postoffice at
AUSTIN, TEXAS

The benefits of education and of
useful knowledge, generally diffused
through a community, are essential
to the preservation of a free gov-
ernment.

Sam Houston.

Cultivated mind is the guardian
genius of democracy. ... It is the
only dictator that freemen acknowl-
edge and the only security that free-
men desire.

Mirabeau B. "La mar.

Nuts and Their Uses As Food

The pecan crop of last year was greater than the total quan-
tity of all nuts used in 1900. This is a convincing argument
that nuts are being used in this country as an article of food.
They are no longer considered merely as -a tid-bit, something
to be munched between meals, or to be used as a dainty at the
end of a meal. A knowledge of their food value gives them a
definite place in the diet and increases their productive im-
portance.

The term "nut" is not a definite one, technically speaking,
and is applied indiscriminately to many fruits or parts of fruits
which have a more or less hard, woody covering surrounding
a meat or kernel. The most diverse plant groups are cultivated
for our nut supply. Some are obtained from the deciduous
trees, others from the tropical palms or evergreens, others from
shrubs and bushes, and the Agricultural Department at Wash-
ington ranks the leguminous vine bearing the peanut among
our nut producers. It is a legume, however, not a true nut.

Nuts in general are rich in fat, contain large amounts of
protein material, varying amounts of carbohydrates, and valu-
able mineral salts. The pecan contains the largest amount of
fat of any of the food nuts (70 per cent). The pine nut, or
Pignolia, has the largest amount of protein of the nuts (3£
per cent), and also a large amount of fat and mineral salts.
The peanut is second in rank for its amount of protein. The
almond, beechnut, chesnut, and Pistachio nut all contain more
than 20 per cent of protein. This places them among the high
protein content foods. The chestnut and also the peanut con-
tain large amounts of starch and sugar. The chestnut shows
as much as 41 per cent of carbohydrates.

4> Bulletin of the University of Texas

NUT

PERCENTAGE COMPOSITION

Ifr.fe 63.4 16.

Z.S

PROTEIN FAT CAK8OHYPRATE5 A5H WATER

FUEL

PER POUND.

Nuts and Their Uses as Food

P £ ANUT

(NOT A TRUE NUT;

PERCENTAGE COMPOSITION

25.8 33.6 12.3- 2O S.Z

PROTEIN FAT CMBOHYDRATEC ASK 'VOKTEJ

PU£L VALUE:

25OO CALQRI&5
-: 'PfrR POUND.

Bulletin of the University of Texas

PERCENTAGE. COMPOSITION

9.6 7O.5 153 1.9 27

PROTEIN FAT CARBOHYDRATES ASH WATER

FUEL

-3455 CALORIES

PER POUMD.

Nuts and Their Uses as Food

The accompanying diagram graphically indicates the com-
parative food value of nuts, the nutrient in each case being
from a pound as they are sold on the market.

COMPARATIVE FOOD VALUE OF NUTS

FILBERT

HICKORY

IN UTS

FfCAN

?EANUT

WALNUT
BLACK

W/tUVUT
EIN6U5H

W////////////^^

BALANCED T?ATION FOJR MAN DOING LIGHT
|MUOCULflR VJ/ORK

DAILY •••••
KATIO-IV W%%%%%^^ /.//'

i PROTEIN W T/S5UE -BUILDING MATERIAL

KEY Y//////A

HE/1T AND

-PRODUCING-

8

Bulletin of the University of Texas

The following table shows the exact composition of our more
common food nuts :

Kind of Nut

Refuse

Edible Portion

Calories*

Water

Pro-
tein

Fat

Carbo-
hydrate

Ash

Fuel value
per pound

Almond

47.00
49.35
86.40
15.70
34.66
52.08
62.20
27.04
50.10

34.7
4.7
4.5
43.4
13.0
5.4
3.7
7.4
3.4

6.2
4.2
3.4

4.4
17.4
27.9
6.4
6.6
16.5
15.4
29.8
12.1

33.9

22.6
18.2

4.7
65.0
61.2
6.0
56.2
64.0
67 \

50.4 4.2

5.7 3.9

1.6

3.3
3.0
1.4
1.6
2.4
2.1
2.2
1.6

3.8
3.1
1.7

1.265
3.120
3.370
1.140
2.805
3.100
3.345
2.610
3.300

2.710
3.250
S.075

Brazil nut

Butter nut

Chestnut (fresh)

41.3 1.5
13.7 8.9

m

Cocoanut

Filbert

Hickory nut -

Peanut --

43.4

70.7

48.2
54.5
60.7

14.7 2.4
8.5 3.7

6.5 1.4

Pecan

Pine nut, Spanish • or Pignolia
(shelled)

Pistachio --

Walnut _- _ _-

57.80

13.7

*The calorie is the unit of measure used to determine the amount of heat liberated
from foods when burned in the body.

These tables indicate that nuts are very concentrated foods,
and it is from this fact that their reputation for indigestibility
has arisen. They often have been eaten in large quantities
after a hearty meal or late at night, and, as a matter of course,
have caused discomfort. Nuts need to be considered more
carefully than many of the ordinary materials, for any con-
centrated nutrient is often the cause of digestive disturbances.
Vegetarians of California live on fruits and nuts, and the com-
bination furnishes adequate and wholesome living. Their ex-
periment is convincing, no doubt, that nuts may be used as
articles of staple diet, but, being rich in protein and fat, they
should be used in combination with such carbohydrate foods
as bread, vegetables, and fruits. They should always be
thoroughly masticated, and, for children, they are better
ground or chopped. Nuts are especially recommended for
foods for diabetics and others whose diet must exclude starch
and sugar. In this case, the chestnut and peanut should be
excluded.

The economic value of nuts may best be shown by a com-
parison with other and more common food materials. For
instance, 10 cents worth of pecans furnishes three times as
much food value (measured in calories) as 10 cents worth of

Nuts and Their Uses as Food . 9

porterhouse steak, about the same amount of food material as
10 cents worth of potatoes, and about one and one-half times
the nutrient as whole milk. In the case of the peanut, 10 cents
worth is equal to 20 cents worth of porterhouse steak, 13 cents
worth of potatoes or 36 cents worth of milk. Ten cents worth
of hickory nuts is equal in nutritive value to about 10 cents
worth of potatoes, 18 cents worth of whole milk and 32 cents
worth of porterhouse steak. It is interasting to note that 10
cents worth of peanuts contain 120 grams of protein, more
protein than is generally considered adequate for a day's
consumption.

Nuts when purchased in the shell are cheaper and less liable
to contamination than other foods. Those purchased celled
are always questionable, for many are shelled under insani-
tary conditions and in homes where contagious diseases exist.
When nuts are purchased shelled they should be scalded before
using. This is, however, not a reliable safeguard.

There are many products on the market from the various
food nuts. Some of the more important, both from the com-
mercial and dietetic standpoint, are almond meal, peanut oil.
peanut butter, cocoanut milk, cocoanut oil, chestnut paste,
chestnut flour, and nut candy.

Many of these nuts, and especial!/ nut products, are im-
portant food in the child's school luncheon. There is no end
to the appetizing sandwiches which can be made from the nut
butter and the chopped or ground nuts in combination with
other materials. Such sandwiches with a cup of hot chocolate
or bowl of cream soup in the place of the greasy fried meat,
cold biscuit, and indigestible pastry, which so commonly fills
the lunch basket, would do much toward building up strong
bodies and brighter minds for our school children.

The following further emphasize the fact that nuts have high
food value, and, when they are used in combination with other
foodstuffs, greatly increase the amount of nourishment of that
particular dish :

10 Bulletin of the University of Texas

NUTS GREATLY INCREASE FOOD VALUE OF CHERRY SALAD.

Cherries on lettuce leaf with dressing furnish. . . . 265 calories
One tablespoon of pecans furnishes 80 calories

Total food furnished by cherry salad stuffed

with nuts 345 calories

Nuts increase food value of salad 80 calories

NUTS GREATLY INCREASE FOOD VALUE OF STUFFED BEETS.

One beet stuffed with rice and white sauce furnishes 258 calories
Two tablespoons pecans furnish 190 calories

Total food furnished by beets stuffed with

nuts and rice 448 calories

Nuts increase food value of beets 190 calories

NUTS GREATLY INCREASE FOOD VALUE OF CORN STARCH PUDDING.

One serving of corn starch pudding furnishes. . . . 191 calories
One-eighth cup of pecans furnishes 143 calories

Total food furnished by nut corn starch pud-
ding 334 calories

Nuts increase food value of pudding 143 calories

The following recipes have been tested and indicate desirable
ways of using nuts :

SOUPS.

ALMOND SOUP.

% c. almonds 3 c. white stock

6 bitter almonds • 1 small onion

4 tbsp. cold water 3 tbsp. butter

Small pieces celery 3 tbsp. flour

2 c. scalded milk 1 c. cream

Salt and pepper to taste.

Blanch, chop, and pound almonds in mortar. Add water
and salt gradually, then add stock, onions, and celery; let
simmer one hour, and rub through sieve. Melt butter, add

Xuts and Their Uses as Food 11

flour, and pour on gradually the hot liquid ; then add milk,
cream, salt and pepper.

CHESTNUT PUREE.

4 c. white stock 2 c. scalded milk

2 c. fresh chestnuts, 1 slice of onion

boiled and chopped Vt tsp. celery salt

y± c. butter l/± c. flour

Salt and pepper to taste.

Cook stock, chestnuts, onion, celery, and celery salt 10 min-
utes ; rub through a sieve ; add milk which has "been blended
with the flour and butter and seasoning.

CREAM OF CHESTNUT SOUP.

Mix one cup of cooked and sifted chestnuts with one pint of
white stock and one pint of white sauce.

PEANUT SOUP.

2 tbsp. butter 4 c. milk

2 tbsp. flour 1 c. roasted peanuts

1% tsp. salt

Run peanuts through food chopper ; heat them with the milk,
and make into a white sauce with the butter and flour.

•. '

TOMATO SOUP.

1 can of tomatoes 2 tsp. sugar I

1 pint of water 1 tsp. salt

12 pepper corns Vs tsp. soda I

Bit of bay leaf 2 tbsp. peanut butter

4 cloves 3 tbsp. flour

1 slice onion

Cook tomatoes, water, pepper corns, bay leaf, cloves and
sugar twenty minutes ; strain and add salt and soda ; bind by
adding flour creamed with the peanut butter ; boil and serve hot.

ENTREES.

CHESTNUT ROULETTES.

1 c. chestnut puree 2 eggs

2 tsp. heavy cream 2 tsp. butter

Onion, salt paprika.
Mix ingredients in order given; cook two minutes and cool.

12 Bulletin of tlie University of Texas

Shape a little larger than French chestnuts, dip in crumbs,
eggs ; crumbs again. Fry in deep fat ; drain on brown paper.

CHESTNUT EN CASSEROLE.

Remove shells from three cups chestnuts; put in casserole
dish and pour over five cups highly seasoned chicken stock.
Cover and cook in slow oven three hours ; then thicken chicken
broth with 2 teaspoonfuls butter and 1A/4 tablespoonfuls flour
cooked together. Serve in casserole dish.

SWEET POTATO PEARS.

2 cups hot riced potato 1 c. English walnuts,

3 tbsp. butter chopped
% tsp. salt 1 beaten egg

Form in pear shape, dip in crumbs, egg, and crumbs again;
fry in deep fat and drain. If potatoes are very dry, it will be
necessary to add hot milk to moisten.

VEGETABLES.

PEANUT TURNIPS.

Slice turnips in rounds, throw into a rapid boiling meat stock
and cook until tender. Make alternate layers of chopped pea-
nuts, dissolved peanut butter, and the turnips. Season each
layer with salt and pepper. Bake in the oven for about fifteen
minutes. Baste every few minutes with thin peanut butter.

NUT FILLED POTATOES.

6 potatoes 1 tbsp. parsley

1 c. rich milk 1 tbsp. melted butter

1 tsp. salt 1 c. nut meats

Bake potatoes until soft and mealy. Prick to let out steam,
and then cut directly in halves where they were pricked and
with a sharp spoon remove the pulp, turning into a warm
-mixing bowl; mash thoroughly, adding salt, parsley, melted
butter and nuts that have been passed through the meat chop-
per. Beat with a fork until light and return to shells. Dust

Nuts and Their Uses as Food 13

with brown bread crumbs, place in a hot oven for ten minutes
to brown the crumbs, and serve hot.

STUFFED BEETS.

6 good sized beets % c. boiled rice

1 c. white sauce % c. chopped pecans

Boil beets until tender, remove centers and refill with the
above mixture. Reheat and serve.

STUFFED TOMATOES.

1 c. stale bread crumbs Onion juice

y2 c. chopped nuts 6 tomatoes

1 tsp. salt 1 tbsp. melted butter

Mix together the bread, nuts, salt, butter, and onion juice;
cut the stem end from the tomatoes, and remove seeds and
centers. Fill tomatoes with the mixture and stand in baking
pan. Add half cupful of water and bake in quick oven for
thirty minutes, basting two or three times. Same mixture may
be put in cucumbers or squash.

MEAT SUBSTITUTES.

NUT-AND-CHEESE ROAST.

1 c. grated cheese. 1 tbsp. butter

1 c. chopped English % lemon

walnut meats. Salt

1 c. fine bread crumbs % c. water

2 tbsp. chopped onion A few sprigs of parsley
Cook the onion in the butter and the water until it is tender ;

add the nut meats, cheese, bread crumbs, salt to taste, the
grated rind and the strained juice of half the lemon. Turn
into a buttered baking dish, cover with buttered bread crumbs,
and bake in the oven for twenty minutes. Decorate with cut
lemon and parsley.

NUT* LOAF — i.

1 c. chopped nut meats % tsp. onion juice

2 c. bread crumbs 1 tsp. catsup
% c. melted butter 1 tsp. salt

1 egg Paprika

Mix all these ingredients together and add more seasoning

14 Bulletin of the University of Texas

if required. Put into a buttered tin or mold, bake for one hour
in a moderate oven, covering the first half of the time. During
the cooking baste three times with melted butter. Turn out
on a hot dish, sprinkle with chopped nut meats on top and serve
with brown sauce.

NUT LOAF II.

1 c. chopped (not ground) 4 eggs — beat whites

nut meats separately

iy2 c. milk 2 tbsp. butter or peanut oil

2 c. bread crumbs or Salt and seasoning to

shredded wheat taste

Make a loaf about the size of a small baker's loaf of bread.
Bake twrenty to thirty minutes in a pan of water.

NUT CROQUETTES.

1 c. stale bread crumbs 1 tsp. salt

1/2 c. milk 2 egg yolks, beaten

1 c. chopped nuts

Mix together the ingredients, shape, dip in egg, bread
crumbs, egg again, and fry in deep fat.

MOCK FISH.

1 cup ground pecan nuts 1 tbsp. orated onion

1 cup ground black walnuts 1 tsp. salt

2 cups cold boiled hominy 2 hard cooked eggs chopped
!/2 cup bread crumbs fine

1 tbsp. chopped parsley 1 well beaten egg

Mix the ingredients together and bake. This dish is most
attractive when baked in a buttered fish mold. It requires half
an hour in a moderate oven. Decorate with quartered lemons
and serve with sauce Hollandaise.

MACARONI CROQUETTES.

1 cup cooked macaroni 1 cup chopped nuts

1 cup thick white sauce salt, pepper

Chop fine cold cooked macaroni. Make a thick sauce by rub-
bing together 2 tablespoonfuls of flour with 1 tablespoonful of

'Nuts and Their Uses as Food 15

butter .and add 1 cup cold milk. Stir over fire until thick and
smooth, and add 1 teaspoonful of salt and dash of pepper.

When the sauce is cold, add chopped nuts and the cooked
and chopped macaroni. Add onion juice if desired. Proceed as.
with other croquettes, and serve with nut or tomato sauce.

MOCK GOOSE.

1 pint dry bread crumbs 1 pint cold boiled rice

1 pint water 1 tbsp. salt

6 hard boiled eggs 1 tbsp. grated onion

1 pint chopped or ground 1 tbsp. finely powdered
pecans, hickory, or black sage

walnut meats 3 well beaten eggs

Cook the dry bread crumbs in water until boiling hot. Take
from fire, add hard boiled eggs, finely chopped; the chopped
or ground pecan, hickory, or black walnut meats, the cold boiled
rice, salt, grated onion and finely powdered sage. Mix thor-
oughly and add the well beaten eggs. Place on oiled paper in
a baking pan, form into shape of a goose, reserving some for legs
and wings. Form the legs, stick in each a piece of dry macaroni
for the bone and press close to the side of the body. Form the
wings and press them down near the back of the paper. This
may be done the day before cooking. One hour before serving,
brush the goose with melted butter or cottonseed oil, dust thickly
with fine bread crumbs and bake in quick oven for an hour,
basting several times with melted butter or oil. Serve with
apple or gooseberry sauce. In serving, cut off the legs and wings
and cut the body into slices cross-wise.

NUT CHOPS.

4 tbsp. peanut butter 1 egg and cracker crumbs

6 tbsp. cream 6 slices bread

Trim all crusts off the bread; spread the bread with peanut
butter, cut into three oblong pieces; beat the eggs and add the
cream. Dip the bread into the egg and cream, then into cracker

16 Bulletin of the University of Texas

crumbs. Place in an oiled pan and bake in a hot oven until
brown.

NUT BREAD 1.

1/2 c. sugar 2 eggs

4 c. flour 2 c. milk

1 tsp. salt — level 1 c. chopped nut meat
4 tsp. baking powder — level

Mix dry ingredients. Add eggs, well beaten ; two cups of milk.
Put in tins and let stand twenty minutes. Bake three-quarters
of an hour.

NUT BREAD II.

21/2 c. flour % c. milk

21/2 tsp. baking powder 1 egg, well beaten

1 tsp. salt 1 c. chopped, nut meats
1/3 c. sugar

Sift flour and baking powder ; add salt, sugar and nut meats.
Beat egg well; turn in milk and add to above. Put in pan and
allow to stand ten minutes. Bake in moderate oven.

NUT BREAD III.

1/2 c. molasses 1 c. walnuts

1/2 c. sugar 2 c. graham flour

11/2 c. milk 2 c. white flour

1 tsp. salt 1 well beaten egg

4 tsp. baking powder 2 tbsp. corn starch

Mix flour, baking powder, salt and nuts; add milk, molasses
and sugar, then egg. Let stand in pans about thirty minutes
before baking.

SALADS.

NUT CHEESE BALLS.

Grate or pass through a food cutter remnants of cheese. If dry,
moisten with melted butter or cream. Mix with an almost equal
quantity of finely chopped hickory nuts and half quantity of

Nuts and Their Uses as Food 17

chopped candied cherries. Mold into balls, press whole nut meat
on top. Serve in nest of lettuce leaves with salad dressing.

NUT AND CELERY SALAD.

Mix equal parts of English walnuts or pecan meats cut in
pieces, and celery cut in small pieces. Marinate with French
dressing. Serve with border of shredded lettuce.

EGG SALAD.

Cut six hard-boiled eggs in halves, crosswise, keeping the whites
in pairs. Remove yolks, and mash. Add mayonnaise dressing
and finely chopped nut meats. Make into balls ; fill whites. Ar-
range on lettuce leaves with nut meats and dressing.

NUT SALAD.

Mix one cup chopped English walnuts and two cups shredded
lettuce. Arrange on lettuce leayes and garnish with mayonnaise
dressing.

GRAPE FRUIT SALAD.

Two large grape fruit, peel and cut in quarters ; one cup Eng-
lish walnuts. Serve grape fruit and nuts on lettuce leaves with
mayonnaise dressing. Garnish with Malaga grapes.

NUT AND PEACH SALAD.

Fill the cavities of halved peaches with a mixture of chopped
walnut meats, chopped pears and chopped parsley or celery.
Garnish with chopped lemon jelly and serve with mayonnaise.

NOTE. — Any combination of nuts and fruits may be used for a
salad.

DESSERTS.

CARAMEL CORN STARCH PUDDING.

1 c. milk Speck salt

iy2 tbsp. milk "White of eggs

IVi tbsp. sugar 2 tbsp. corn starch

Scald the milk in double boiler. Mix corn starch, sugar and

18 Bulletin of the University of Texas

salt thoroughly; add slowly .the scalded milk, stirring constantly.
Return to top of boiler and cool twertty minutes, stirring con-
stantly for the first five or six minutes, then occasionally. Re-
move from fire and while very hot fold in lightly, but thoroughly,
the well beaten white of egg. When partially cooled, add car-
amel; put into wet cups or molds, cool and then stand for sev-
eral hours on ice. Remove from molds. Serve with a soft cus-
tard, mashed fresh berries or whipped cream.

MARSHMALLOW PUDDING A LA STANLEY.

1/2 lb. marshmallows V* c. candied cherries

1 c. heavy cream % c. English walnuts

1/2 tsp. vanilla 2 tbsp. powdered sugar

Soak cherries in rum to cover one hour, then cut in pieces.
Cut walnuts and marshmallows in small pieces. Whip cream,
add sugar and vanilla. Fold in remaining ingredients, mold and
chill.

NOUGAT ICE CREAM.

3 c. milk 1.1/2 c. heavy cream

1 c. sugar Whites of 5 eggs

Yolk of 5 eggs % c. each of English walnuts

Pinch of salt filberts and almond meats

1 tsp. each of almond and vanilla flavoring.

Make custard of first four ingredients : strain and cool. Add
heavy cream beaten stiff ; whites of eggs, beaten stiff ; nut meats,
finely chopped; flavoring; then freeze.

NESSELRODE PUDDING.

Shell -and peel about twenty Italian chestnuts. If the home-
grown nuts are used, a double quantity will be required. Roll
the nuts until tender, then press through a sieve. Make a rich
custard, using a pint of rich milk or cream, the yolks of six eggs
and sugar to make quite sweet. Stir over the fire ; add the chest-
nut pulp and a quarter pound each seeded raisins and cleaned
currants ; cook until thickened ; take from the fire, cool ; then add

Nuts and Their Uses as Food 19

a pint of cream whipped and sweetened. Flavor to taste. Beat
well together and freeze.

APPLES PRALINEE.

4 apples 8 tbsp. sugar

!/> c. sugar % c. blanched and chopped

1 c. water almonds

Core and pare the apples ; dissolve sugar in water ; then let
cool five minutes. In this syrup cook apples till tender, turning
them to keep them in shape, and to cook through the apples.
Remove to serving dish. Stir constantly while cooking the 8
tablespoonfuls of sugar and the almonds over a hot fire until
sugar becomes caramelized. Pour the nuts and caramel on the
apples, taking care that none falls on the dish. Cook apple
syrup until very thick. Serve hot or cold, with or without
cream.

CAKES.

HICKORY NUT CAKE.

2 c. sugar Whites of 5 eggs

% c. butter 3 tsp. baking powder

% c. water. 1 c. hickory nut meats

3 c. flour 1 tsp. vanilla

Cream butter and add sugar. Sift flour and baking powder
together, and add this and the water to the creamed sugar and
butter. Stir well; add nuts and vanilla. Fold in beaten
whites and bake in a loaf.

NUT CAKE.

To plain cake batter add one-half cup finely chopped walnut
or pecan meats. Bake in shallow pan and cover with boiled
frosting, and ornament with halved nuts.

PEANUT CAKE.

Make a good plain cake batter, and for a cake using two
cups of flour use one cup of raw peanuts chopped fine and one

20 Bulletin of the University of Texas

cup of raisins. Roll nuts and raisins in flour and add to batter.
Bake slowly.

CHOCOLATE NUT WAFERS.

Mix in order given one cup sugar, two squares of chocolate,
one-half cup melted butter, yolks and whites of two eggs beaten
separately then together, one-half cup flour. Spread very
thinly over cooking sheet and sprinkle on it one cup coarsely
choped nut meats. Bake not too brown. Cut in oblongs and
remove.

NUT KISSES.

Beat dry the whites of three eggs. Add two cups (scant) of
granulated sugar, one-half pound almonds and one-half pound
dates. Cut dates and almonds into small pieces. Fold in
whites of eggs and drop on fine cracker crumbs in buttered
pan. Bake in a slow oven.

BUTTERNUT FRUIT CAKE.

2 c. flour 2 tbsp. molasses

1 c. brown sugar Butter the size of a large egg

1 c. sour cream 2 eggs, well beaten

1 c. chopped raisins 1 tsp. soda

1 c. chopped butternuts 1 tsp. (each) cinnamon,
% lb. citron, cut very fine cloves and nutmeg.

Cream the butter and sugar, add molasses, eggs, cinnamon,
cloves, nutmeg and fruit and stir well. Sift the soda with the
flour and stir flour and sour cream into the cake. Bake in a
loaf in a moderate oven.

DEPARTMENT OF EXTENSION

Edwin Du Bois Shurter, Ph. B., Acting Director of the Depart-
ment.
Sam C. Polk, Secretary of the Department.

Division of Correspondence Instruction:

Leonidas Warren Payne, Jr., Ph. D., Head of the Division.
W. Ethel Barren, Registrar of the Division.

Division of Child Welfare :

Alexander Caswell Ellis, Ph. D., Head of the Division.

Division of Home Welfare:

Mary E. Gearing, Head of the Division.
Gertrude Louise Blodgett, B. S., Lecturer.
Franc B. Hancock, M. A., Lecturer.
Minerva Lawrence, B. S., Lecturer.

Division of Public Discussion :

Edwin Du Bois Shurter, Ph. B., Head of the Division.
Morgan Vining, A. B., LL. B., Assistant Director of the

Interscholastic League.
Edwin Sue Goree, Extension Librarian.

Division of Public Lectures and Publicity :

John Avery Lomax, M. A., Head of the Division.

Division of Public School Improvement :

Raymond George Bressler, M. A., Head of the Division.
Edward Everett Davis, B. A., Lecturer.
Amanda Stoltzfus, L. I., Lecturer.
Newman Leander Hoopingarner, M. A., Manager of
Exhibits.

Division of Public Welfare :

George Simon Wehrwein, B. S., Head of the Division.

Gen.Lfb Gen.Ufa.

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